Chop the tortillas into bite size pieces.Place on a lined baking tray & bake at 200C for 10-15 minutes until just firm but not yet brown. (Cooking times with vary depending on the tortillas you use and your oven.)

Drain the canned beans, and canned corn. Chop the onion, zucchini, capsicums and chili. Combine all of these into a large casserole pan or baking dish. Add the rice and spices. Mix well. Stir through the tomatoes and salsa.Spread evenly around the pan.Cover with foil or a lid and bake for 30minutes in a preheated 200C oven.

The tomatoes will be bubbling hot when you take the dish out of the oven.Spread the baked tortilla chips over the top and gently press them down into the mixture.Return the dish to the oven and continue to bake for a further 10-15minutes until the chips are browned on top.

Serve and enjoy!

Perfectly satisfying by itself or you can add mashed avocado or tofu sour cream if you like.

Check out all those vibrant colours in this dish. It's stunning!I was just wondering... are your corn tortillas 100% corn? All the corn tortillas I've found over here contain wheat as well. Not great for those who with gluten intolerances (fortunately we don't need to eat GF, but I would like to cut down on the amount of wheat we eat).

Nuffnang

VEGAN

About Me

Hi,
I'm Sandy - I eat plants & I make sure they're yummy!
As much as I enjoy cooking, I think that most recipes need to be simple enough for everyday life, with the occasion time-consuming treat!
I hope you find my plant-foods yummy too......